INVESTIGATION OF TEMPERATURE REGIMES IN THE PROCESS OF OIL EXTRACTION FROM NIGELLA DAMASCENA SEEDS
Abstract
The aim of the study was to investigate the effect of pressing temperature on the yield and quality characteristics of oil extracted from Nigella damascena seeds. The relevance of the research is determined by the need to expand the use of seeds of underutilized oil crops in the food industry and to define optimal processing conditions that ensure the preservation of biologically active oil components. The object of the study was Nigella damascena seeds of the domestic variety Zaporizka Zoria. Oil extraction was performed by pressing with a laboratory screw press at different temperatures ranging from 80 to 130 °C. The obtained oil was analyzed for crude and filtered yield, acid and peroxide values, fatty acid composition, as well as the chemical composition of the oilcake. Quality indicators of seeds, oil, and oilcake were determined using standard analytical methods. The results showed that with an increase in pressing temperature from 80 to 100 °C, the yield of filtered oil decreased; however, a further rise to 130 °C led to an increase in yield. A steady increase in acid value with temperature was observed, which is explained by the intensification of hydrolytic and thermo-oxidative processes. The peroxide value remained stable and within the permissible limits for vegetable oils. The fatty acid composition did not undergo significant changes depending on the pressing temperature. At the same time, Nigella oilcake proved to be a valuable by-product with a high content of protein, fiber, and minerals, which makes it a promising raw material for food and feed applications. Thus, pressing temperature of Nigella damascena seeds is a determining factor affecting both yield and oil quality. Further research should be aimed at optimizing cold pressing parameters to minimize the formation of free fatty acids, preserve volatile bioactive compounds, and develop ways for the integrated utilization of oilcake in the production of functional food product
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